Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Red Currant | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pound of red currants
- a pound of sugar
- a gallon of water
- a pound of sugar added to a gallon of cold water
- a gallon of cold water
- three lemons
Directions
LEMONADE. Cut in very thin slices three lemons, put them in a basin, add half a pound of sugar, either white or brown ;
bruise altogether, add a gallon of water, and stir well. It is then ready.
FOR SUMMER DRINK,
One pound of red currants, bruised with some rasp- berries, half a pound of sugar added to a gallon of cold water, well stirred, allowed to settle, and bottled.
MULBERRY. The same, adding a little lemon-peel. A little cream of tartar or citric acid added to these renders them more cooling in summer and spring.
OBSERVATIONS.
The most useful and delicious of all our foods is ripe fruit. They are more then food: they are tonics, blood- purifiers and laxatives, better than all the medicines that can be bought, if but judiciously used.
As many of them can only be used in their sea- son on account of their very perishable nature, a few remarks on their preservation will be in order,
The delicious flavour of a strawberry, peach, or pear is all the more so if by art and care that flavour can be preserved, to refresh us long after its season is past. If in canning or preserving that identity is lost, the labour and material is also lost unless we are satisfied with an empty name.
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